Easy Italian Lamb Meatballs

Easy Italian Lamb Meatballs

These Italian lamb meatballs are tender, juicy, and packed with rich, savory flavor. Oven-baked until golden, then served in a hearty homemade tomato sauce with red wine, garlic, and herbs, they're a comforting dinner that's perfect with pasta, creamy polenta, or crusty bread.

4.93 from 14 votes

Print Pin

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Author: Deborah Rainford

Ingredients

For the Meatballs

1 lb (500 g) ground lamb
½ cup (54 g) fresh breadcrumbs
1 egg, lightly beaten
⅓ cup plus 1 tablespoon milk
1 tablespoon dried oregano
1 tablespoon dried basil
½ tablespoon dried rosemary
½ tablespoon dried thyme
2 cloves garlic, finely chopped and gently cooked
2 tablespoons olive oil, for baking
¼ teaspoon red pepper flakes, optional
Salt and black pepper, to taste

For the Tomato Sauce

1 tablespoon extra virgin olive oil
1 white onion, finely chopped
2 cloves garlic, finely chopped
2 cups (500 ml) tomato passata
¼ cup (4 tbsp) tomato paste
½ cup (120 ml) red wine, optional
1 bunch fresh basil, chopped
½ bunch fresh oregano, chopped
Salt and black pepper, to taste

Instructions

Prepare the Meatballs

Preheat the oven to 350°F (175°C) and line a baking sheet with foil.
In a large bowl, combine the ground lamb, breadcrumbs, egg, milk, dried herbs, cooked garlic, and red pepper flakes, if using. Season with salt and black pepper, mixing gently until just combined. Avoid overworking the meat.
To check the seasoning, shape a teaspoon of the mixture into a small, flattened patty. Heat a little oil in a skillet and cook until fully cooked through, about 5 minutes. Taste and adjust the seasoning in the remaining mixture if needed.

Shape and Bake

Portion the mixture into approximately 2-tablespoon amounts and roll into evenly sized meatballs. Arrange on the prepared baking sheet and drizzle with olive oil. Bake for approximately 20 minutes, until golden brown and the internal temperature reaches 160°F (71°C).

Make the Tomato Sauce

While the meatballs bake, heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and cook for 5–8 minutes until softened and beginning to turn golden. Stir in the garlic and cook for another 30 seconds, until fragrant.
Pour in the red wine, if using, scraping up any browned bits from the bottom of the pan. Simmer briefly to reduce slightly.
Stir in the tomato paste, passata, fresh basil, and oregano. Season with salt and black pepper. Bring to a gentle simmer and cook for approximately 10 minutes, until the sauce has thickened.

Combine and Serve

Add the baked meatballs to the tomato sauce and gently turn to coat. Simmer briefly to bring the flavors together, then serve with pasta, creamy polenta, or crusty bread.

Notes

For tender meatballs: Use fresh breadcrumbs and avoid overmixing or tightly packing the meatballs. The milk helps hydrate the breadcrumbs and keeps the texture soft and juicy.
Check the seasoning: Cook a small test portion of the meatball mixture before shaping the rest. This lets you adjust the seasoning safely without tasting raw lamb.
Storing leftovers: Refrigerate cooked meatballs and tomato sauce together in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.

Nutrition

Loved this recipe?Tag @salted_mint on Instagram! Did You Make This Recipe? Please leave a comment below or pin it to your Pinterest account!